Spaghetti With Vegetarian Meat balls

Recipe Ingredients

3		Onions - diced
1/2 lb	227g / 8oz	Mushrooms - sliced
4 tablespoons	60ml	Olive oil
1		Tomatoes - (# 2 1/2)
1		Tomato paste
1/2 teaspoon	2.5ml	Oregano
2		Onions - chopped
1		Celery stalk - chopped
3		Carrots - grated
6 tablespoons	90ml	Butter
3		Eggs - beaten
1 1/2 cups	355ml	Matzo meal
2 cups	474ml	Cooked green peas
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Spaghetti - cooked and drained
		Grated Swiss cheese

Recipe Instructions

Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat 1 hour. Correct seasoning.

Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small balls and dip in remaining matzo meal. Fry in the remaining butter until browned. Place on the spaghetti and pour the sauce over all. Serve with the grated Swiss cheese. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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